When you think of 100% whole grain spelt bread, what images come to mind? Bland 1970’s era health food? What people with dietary restrictions must resort to? Lots of hard and challenging work? A door stop?
Those were largely my impressions until I found this spelt bread recipe to be as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one a whirl. You’ll enjoy that flaky, buttery croissant all the more when you rotate this spelt recipe through your bread baking line-up now and then.
A bit about spelt: Spelt is an ancient variety of wheat with its roots in the Fertile Crescent some 9000 years ago. It is more widely used in Europe where it’s known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. Spelt is renowned for its health benefits. Many people with wheat allergies or sensitivities can enjoy bread made with spelt flour. What really helped make a fan out of me, however, is the mellow nutty flavor that spelt delivers. Read more about the Wonders of Spelt.
Quick Spelt Bread Recipe [+video]
This spelt bread recipe is as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one a whirl.
Miscellaneous Notes: I’ve baked this bread several times since making the video and have found a few things you can vary in order to adapt the recipe to your time schedule.
Spacing the stretch and folds out by as little as 10-15 minute works just as well as the 30-60 minutes mentioned in the video. Three or four stretch and folds at 15 minute intervals seems pretty optimal.
Homemade Spelt Bread Recipe • Ciao Florentina
Most of the time I mix up the dough in the evening, let it sit out overnight, and bake it the next morning. But I’ve also mixed up the dough in the morning and then immediately refrigerated the dough in a covered bowl until just before bed time. I then took it out to proof at room temperature until morning. This worked very well too.
You could probably also leave the dough in the fridge for up to a two or three days until you’re ready to bake. Since the dough continues to proof in the fridge (just very slowly), you’ll want to be careful not to let the dough sit out too long after removing from the fridge or it may over-proof. Since I haven’t tried this yet, you’ll have to take a good guess on the timing and let us know your experience.
Another relatively minor thing I’m doing differently now than when I shot the video, is I’m leaving the lid on the baker for the entire 45 minutes. I find the crust gets plenty brown and crusty this way.
Sourdough Wholemeal Spelt Loaf
Recipe Variations: There are, of course, endless ways to vary the recipe. A mix of spelt and kamut flour also produced an excellent loaf. Kamut is another ancient variety of wheat known for its nutritional value and naturally sweet and nutty flavor. The “official” kamut web site has some very interesting information.
Kamut flour has different moisture absorbtion properties than spelt, so if you’re playing around with different combinations of grains, you’ll also have to adjust the amount of water used. The following worked well:
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What Is Spelt Flour?
This post was originally published in April 2015. It’s been updated as of March 2020 with new pictures, improved text and instructions, and a video.
I have a serious crush on homemade bread. Who doesn’t? I’m always happy in the kitchen, but baking bread always puts a smile on my face. The smell, the way the dough feels, and watching what sometimes feels a science experiment turn into something so tasty.
Nothing beats a loaf of bread fresh from the oven. This is a nice, simple sandwich loaf made with 100% whole spelt flour. If you’re looking for a good basic toast/sandwich bread, this is it. It’s my staple bread recipe.
Spelt Bread Recipes To Try
The recipe calls for sprouted flour, which has a couple of awesome qualities – it’s easier to digest than regular flour (both spelt and conventional wheat) and it makes for a lovely light bread. Keep in mind, though, that it won’t last quite as long as other breads, so eat it pretty quickly.
It’s easier than you think, really. You can watch the video for some ideas on how kneading should happen, etc. but it’s pretty basic. For this recipe, you just need yeast, flour, a bit of sweetener, water, milk, and olive oil. If you read through this, watch the video, and still think this might be a bit much, try this no-knead spelt bread first.
The 10 minute sit with the water, yeast, and honey is important – first, it’ll tell you that your yeast is still active, so you don’t waste a bunch of time and ingredients with dead yeast. Second, it’s supposed to help your dough rise faster but that only really matters if you’re using traditional yeast.
Homemade Rosemary And Sea Salt Spelt Bread
There’s a range in the amount of flour you need for this recipe because it depends on a few factors. The big one is that when measuring by volume (cups) the density will vary between flour types and your measuring method.
Need to look at the range, but flour absorbability does vary between types so you will likely need a bit more or less. I use about 3 1/4 cups or just under 500 grams when I make it with the type of flour I use but have used much less with Canadian flour types.
The recipe calls for sprouted spelt flour, but you can see in the video that I use a lighter flour – it’s sifted or light spelt because I didn’t have sprouted. You can also use regular whole grain spelt, or a mix of any of the three.
Bernd's Bakery: Spelt Rye Wheat 100% Whole Grain Bread
This is a specifically spelt bread recipe, but if you don’t have enough on hand for the full recipe or want to sub something else, kamut, einkorn, or any other ancient grain can be used (and whole wheat/all purpose, of course). I haven’t tried making this recipe gluten free because it is spelt bread.
You can use dairy milk for non-dairy if you drink it, which can be said for just about any recipe. Any kind of liquid oil can be used instead of olive – just avoid very strong tasting oils like sesame. There is no substitution for yeast unless you’d like to try a spelt sourdough.
If you’d like to add some things in to this recipe, look to this honey and oat bread, also made with spelt flour. And if you love baking with spelt, almost all of my bread recipes are made with a base of spelt flour.
Spelt Sourdough Bread Recipe [whole Grain, No Knead]
You can find spelt flour just about anywhere these days – most grocery stores carry it, you can order it easily online, and bulk barn carries light, whole grain, and sprouted. It’s a great flour and my go-to.
In the video, you can see that I roll the bread up into a log before placing it into the tin. This makes a nice tidy looking loaf and you can do that if you like, but it’s not essential – you can also just plop the dough into the tin and go.
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My Wholefood Family Essentials: The Best Wholemeal Spelt Bread
* Sifted or light spelt, regular whole grain, or sprouted can all be used interchangeably in this recipe. See above for more substitution guidelines.
** By standard size, I mean a loaf tin anywhere around 9x5in / 23×13. Mine is slightly longer and narrower than usual and it’s also fine.
• If using a standing mixer, you may need to reduce the kneading time, as they work much more quickly than kneading by hand. Go by the look and feel of the dough – if it’s smooth and no longer sticky, it’s ready, even if it’s only been four minutes.
Spelt Bread Recipe
Serving: 1 slice Calories: 124 kcal Carbohydrates: 19 g Protein: 4 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Cholesterol: 2 mg Sodium: 190 mg Fiber: 2 g Sugar: 3 g
Nutrition is provided as a courtesy and is
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